Eggless Thandai Mini Cheesecake Recipe
A vegetarian Fusion recipe with -/2 marie biscuit - or any digestive cookies (crushed), tablespoons butter (unsalted) - melted, britannia cream cheese. Ready in 1h 40m, serves 2.
Curated bySarah Jenkins🇺🇸
Instructions
15 steps- 1
To begin with Thandai Mini Cheesecake, firstly we will prepare the thandai masala
britannia cream cheese(1 cup)-/2 thandai masala(1 tablespoon) - 2
Dry roast all these ingredients in a wide pan mentioned under ‘For Thadai masala’ for a couple of minutes
-/2 thandai masala(1 tablespoon) - 3
Grind the Thandai Masala ingredients in a mixer grinder, until you get a coarse powder
-/2 thandai masala(1 tablespoon)cardamom powder (elaichi)(1/2 teaspoon)black pepper powder(1/2 teaspoon) - 4
The next step is to prepare the crust for the cheesecake
britannia cream cheese(1 cup) - 5
Crush the biscuits or any digestive cookies until very fine crumbs are formed
-/2 marie biscuit - or any digestive cookies (crushed)(1 cups) - 6
Pour crumbs into a medium bowl, add butter and stir until well combined
tablespoons butter (unsalted) - melted(6) - 7
Press the crumb mixture into small cookie cutters, spread and press flat
- 8
Make all mini crusts to make mini cheesecakes and place them in mini tart pans
britannia cream cheese(1 cup) - 9
If you don't have mini tart pan, you can use a regular 8 inch tart pan and set the crust at the bottom
- 10
Chill cheesecake crust in freezer at least for about 10 minutes
britannia cream cheese(1 cup) - 11
For Cheesecake filling, using an electric whipping mixer set at medium-high speed, beat the cream-cheese in a large bowl until smooth
britannia cream cheese(1 cup) - 12
Add condensed milk, vanilla extract and rose water in it and beat again
condensed milk(1/4 cup)vanilla extract(1/2 teaspoon)rose water(1 tablespoon) - 13
Next, add the Thandai masala and mix well
-/2 thandai masala(1 tablespoon) - 14
Pour the cream-cheese filling on the crust and smooth the top with a rubber spatula and refrigerate the Thandai Cheesecake for at least 5 to 6 hours until it has set well
britannia cream cheese(1 cup)-/2 thandai masala(1 tablespoon) - 15
Serve Thandai Mini Cheesecake as an indian dessert for your parties
britannia cream cheese(1 cup)-/2 thandai masala(1 tablespoon)
Rate this recipe
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Eggless Thandai Mini Cheesecake Recipe
A vegetarian Fusion recipe with -/2 marie biscuit - or any digestive cookies (crushed), tablespoons butter (unsalted) - melted, britannia cream cheese. Ready in 1h 40m, serves 2.
Curated bySarah Jenkins🇺🇸
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin with Thandai Mini Cheesecake, firstly we will prepare the thandai masala
britannia cream cheese(1 cup)-/2 thandai masala(1 tablespoon) - 2
Dry roast all these ingredients in a wide pan mentioned under ‘For Thadai masala’ for a couple of minutes
-/2 thandai masala(1 tablespoon) - 3
Grind the Thandai Masala ingredients in a mixer grinder, until you get a coarse powder
-/2 thandai masala(1 tablespoon)cardamom powder (elaichi)(1/2 teaspoon)black pepper powder(1/2 teaspoon) - 4
The next step is to prepare the crust for the cheesecake
britannia cream cheese(1 cup) - 5
Crush the biscuits or any digestive cookies until very fine crumbs are formed
-/2 marie biscuit - or any digestive cookies (crushed)(1 cups) - 6
Pour crumbs into a medium bowl, add butter and stir until well combined
tablespoons butter (unsalted) - melted(6) - 7
Press the crumb mixture into small cookie cutters, spread and press flat
- 8
Make all mini crusts to make mini cheesecakes and place them in mini tart pans
britannia cream cheese(1 cup) - 9
If you don't have mini tart pan, you can use a regular 8 inch tart pan and set the crust at the bottom
- 10
Chill cheesecake crust in freezer at least for about 10 minutes
britannia cream cheese(1 cup) - 11
For Cheesecake filling, using an electric whipping mixer set at medium-high speed, beat the cream-cheese in a large bowl until smooth
britannia cream cheese(1 cup) - 12
Add condensed milk, vanilla extract and rose water in it and beat again
condensed milk(1/4 cup)vanilla extract(1/2 teaspoon)rose water(1 tablespoon) - 13
Next, add the Thandai masala and mix well
-/2 thandai masala(1 tablespoon) - 14
Pour the cream-cheese filling on the crust and smooth the top with a rubber spatula and refrigerate the Thandai Cheesecake for at least 5 to 6 hours until it has set well
britannia cream cheese(1 cup)-/2 thandai masala(1 tablespoon) - 15
Serve Thandai Mini Cheesecake as an indian dessert for your parties
britannia cream cheese(1 cup)-/2 thandai masala(1 tablespoon)
Rate this recipe
